Potato salad is not something I think to make very often. But I think I must have been inspired by Jenny’s recent post on the German style sausage with potato salad, because when I saw that I had half a bag of new potatoes leftover in the bottom of the fridge I developed something of a craving. One swift adjustment of the meal plan later, potato salad and smoked sausage was on the weekly menu.
Now in the past, I would have just gone down the route of combining potatoes with some mayonnaise (probably extra light – for shame!) some chopped veggies, seasoning, nice enough but nothing particularly exciting. But a couple of tweaks later, inspired by a recipe I found online of Diana Henry’s (a cookery writer who earned my enduring adoration with her fabulous Gastropub cookbook) it was elevated several notches. The notion of soaking the potatoes in stock beforehand is genius, as is the combination of mayonnaise and crème fraiche.
I have used full fat mayo here, and half fat crème fraiche. This latter ingredient is fast becoming a staple in my fridge – I often use it in place of cream and absolutely adore it – it is rich, creamy with a slight edge of sour and significantly lower in points than cream.
Hopefully, the summer will continue in a similar vein to the amazing week we have just had and then this salad can make its barbecue debut! As one of several side dishes, this would comfortably serve four. Oh, and it would probably work very well with some fresh herbs added to the dressing – I wondered about mint while I think Diana suggested chervil and parsley.
400g new potatoes
50ml good vegetable or chicken stock
30g mayonnaise (be a divil and go full fat)
40g half fat crème fraiche (Yeo Valley is an excellent brand)
Squeeze of lemon juice
Small bunch of spring onions, chopped
Serves 2 (as a generous main course), 8 pro points per portion
Put the potatoes in a pan, cover with salted water and bring to the boil. Cook for about 20 minutes, or until tender.
Meanwhile, chop the spring onions and combine with the mayonnaise, crème fraiche, lemon juice and seasoning to taste.
When the potatoes are cooked, slice and, while still warm, pour over the stock. Part cover and leave to stand for about 10 minutes to allow the potatoes to absorb it.
While the potatoes are still warm, mix through the dressing. This can be served chilled but is probably best slightly warm or, at least, at room temperature.